1. Prepare the salad. Place the watercress and cabbage in a wide, shallow serving dish or salad bowl. Top with radishes and celery. Slice the grapefruit in half across the equator and cut out each section from the membrane using a sharp knife. Scoop out the sections with a spoon and add to the salad.

2. Bring a small saucepan of water to a boil. Add frozen edamame beans and cook for2 minutes. Drain, and run the edamame under cold water to stop cooking. Add to the salad.

3. Rub the lemon pepper on both sides of the tuna, pressing lightly so that the spice mix adheres. Heat a large nonstick skillet over medium-high heat. When it's hot, add the oil and sear the tuna on one side for 2 to 3 minutes, or until a 1/4-inch-thick crust forms. Turn the tuna and sear on the other side, another 2 to 3 minutes. Transfer to a plate and let cool slightly.

4. Prepare the dressing. In a jar with a tight-fitting lid, combine all dressingingredients and shake vigorously until the honey is dissolved. Drizzle half the dressing over the greens and edamame and toss gently to distribute.

5. Slice tuna into thin (about 1/4-inch) strips and place on top of the salad.Drizzle with remaining dressing and serve immediately.

Source: Hannaford fresh Magazine, July - August 2011